Salmon fillet with a side of shimeji mushrooms, ginger and pearl onions

An easily prepared dish, nutritious and impressive

By: Le Relais Jaffa

Ingredients:
  • Fresh Norwegian salmon fillet slices, quantity according to the number of diners
  • 250g of pearl onions
  • 300g of Shimeji mushrooms, (can be 2 colors)
  • Ginger zest, to taste
  • Sea salt
  • Ground pepper
  • 1 cup white wine
  • 1 kg boiled potatoes cut in cubes
  • 3 cloves of garlic
  • Parsley for garnish
  • Fresh Norwegian salmon fillet slices, quantity according to the number of diners
  • 250g of pearl onions
  • 300g of Shimeji mushrooms, (can be 2 colors)
  • Ginger zest, to taste
  • Sea salt
  • Ground pepper
  • 1 cup white wine
  • 1 kg boiled potatoes cut in cubes
  • 3 cloves of garlic
  • Parsley for garnish
Method:

Preparing the fish:

Place the fish slices in a baking dish oiled with olive oil. Season with salt, pepper, ginger and add white wine. Bake in an oven preheated to 200 degrees Celsius for about 10-15 minutes.

Preparing the potatoes:

Cut off the straw  base of the shimeji mushrooms and separate the cluster into individual mushrooms.

In a hot Teflon pan fry the garlic in olive oil, add the cubed potatoes, the separated mushrooms, the peeled pearl onions and season with salt and pepper.

Serving: put each fish slice on a bed of potatoes and mushrooms and garnish with parsley.

 

Enjoy!